Basil Pesto Recipe

Pesto is like summer in a bowl, bringing sun-infused deliciousness to just about everything that touches my table when our garden is in full-swing. I use it in this one-pan skillet chicken recipe, slathered over steak or fish, tossed with grilled veggies, mixed into pasta, sauteed with shrimp, and as a topping for gluten-free pizza.

It’s so simple to make and a perfect way to use up basil, which is abundant in gardens and farmers markets during the spring and summer. I hope you love it as much as we do!

Instructions

Add basil and pine nuts to a food processor and pulse a few times. Scrape down the sides, add in the garlic and cheese, and pulse several more times. Turn the food processor on and slowly pour in the olive oil, then the salt and pepper. Taste and add more salt and pepper if needed, then serve.

Yum

Want more summer-inspired recipes?

Here are a few of my favorites:

1. Shish Kabob Marinade – While I love the sound of sizzling steak and the feeling of relaxed celebration that outdoor grilling brings, lets be real. The BEST part of grilling is that my kitchen is mostly clean when the meal is done. This marinade is super simple and flavorful.

2. Zucchini Pizza Crust Recipe – This zucchini pizza crust is the perfect way to use up extra zucchini, just ask my kids! It’s gluten-free, easy to make, and perfect for a relaxed weeknight meal.

3. Zucchini Pasta Carbonara – This pasta is amazing with fresh herbs and cheese, and can be adapted based on whatever you have in your kitchen.

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About Heather

Hi, I'm Mommypotamus. My mission is to help you put delicious, healthy meals on the table, find effective natural remedies for common complaints, make your own fuss-free personal care and home products, and save time and money in the process.

Reader Interactions

3 Comments

My Mother-in-law taught me to roast nuts in ALL recipes so I do that for my pesto before putting in food processor. Also, I have learned that with pesto, you can use pretty much any green herb or spinach, any nut (except walnuts), and any hard cheese. I make it whenever find hard cheese on the bargain rack at the grocery or if I have spinach to use up quickly. I love to use pecans for the nuts.

We are big pesto fans! I always use sprouted pumpkin seeds instead of nuts–this way, our friends who are allergic can enjoy it too. And sometimes I mix it up and add other green items besides basil–e.g., spinach and/or edamame. Avocado makes it really creamy.

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